Sunday, May 16, 2010

These were decadent, dreamy, and delicious...and really so easy because I used Betty Crocker German Chocolate Cake mix for the cupcakes and then made the icing from scratch. I love to mix and match recipes like that, so that I can get the homemade wow-factor without spending the entire day in the kitchen. The light and airy quality from the German chocolate provided some balance with the icing so that the result was not sickly sweet or overly heavy. It was just right. Yum, yum, yum. The full recipe (with scratch cupcakes and all) is right here. I substituted half and half for the heavy cream for shopping's sake. ::Other cupcake tips and tricks: * Use an ice cream scoop to dispense the batter evenly into the cups:

* Be sure to fully cool cupcakes before frosting. The peanut butter icing, in particular, will melt right off if you don't (if you are impatient, just eat a few bald cupcakes in the meantime ;).